E Liao

Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork

Rui Li, E Liao, Qi Wang et al. · Food Chemistry · 2022 · 69 citations

Agriculture, Biochemistry, Food Science +16

Effects of inoculating autochthonous starter cultures on N-nitrosodimethylamine and its precursors formation during fermentation of Chinese traditional fermented fish

E Liao, Yanshun Xu, Qixing Jiang et al. · Food Chemistry · 2018 · 63 citations

Agriculture, Food Science, Microbiology +14

Effects of superchilling on quality of crayfish ( <i>Procambarus clarkii</i> ): water migration, biogenic amines accumulation, and nucleotides catabolism

Lerong Qin, Yuxin Wu, Jiwang Chen et al. · International Journal of Food Science & Technology · 2021 · 26 citations

Life Sciences, Marine Sciences, Microbiology +13

Nitrite, biogenic amines and volatile <i>N</i>-nitrosamines in commercial Chinese traditional fermented fish products

Yuxin Wu, Lerong Qin, Jiwang Chen et al. · Food Additives and Contaminants Part B · 2021 · 23 citations

Agriculture, Food Science, Food Analysis +12

Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures

Wei Zhang, Jiwang Chen, Yi Yue et al. · Journal of Food Quality · 2020 · 22 citations · Full text

Agriculture, Food Science, Food Engineering +16